Food Traditions

Inviting Writing: Doomed by Matzo Balls?

The Matzo Ball Blues

By Evelyn Kim

Dating can be a minefield, and sometimes, the most unexpected things can throw a wrench in the works. For me, it was matzo balls.

I dated a man for years, and despite being engaged at one point, I never truly felt accepted by his family. And the matzo ball was the ultimate symbol of my outsider status.

No matter how many times I tried, I couldn’t make a decent matzo ball. They were dense, rubbery, and resembled school paste more than anything edible.

I sought advice from everyone: moms, aunts, rabbis, even the Korean deli on the corner. But nothing worked. I began to suspect that the secret to light and fluffy matzo balls was a closely guarded family secret, only revealed to those who converted to Judaism.

For years, I blamed my lack of culinary skills. Maybe I had the wrong matzo meal, or the eggs were too old. But after we split up, I realized the problem wasn’t with me.

His family’s subtle digs and constant comparisons to his Jewish ex-girlfriends made it clear that I was never going to be one of them. And the matzo ball was a constant reminder of that.

The Quenelle Epiphany

Months after our breakup, I found myself sobbing into a bowl of matzo ball soup at a deli. I missed everything about him, even his neurotic family and their smelly cat. But most of all, I missed the matzo balls.

In a moment of desperation, I realized the answer had been in front of me all along. Those stupid quenelles I had ordered on our first date held the key.

I had mistakenly assumed that quenelles were some pretentious French delicacy. But they were simply dumplings, made with a light and fluffy batter. I realized that if I made matzo balls like quenelles, they would be perfect.

The Matzo Ball Redemption

With renewed determination, I gathered my supplies and set out to conquer the matzo ball. It was a messy process, with egg whites flying everywhere and chicken fat clinging to my hair. But by 4:30 AM, I had my soup.

And it was perfect. I had finally mastered the elusive matzo ball. I was no longer doomed by soup.

Matzo Ball Secrets Revealed

Here’s the secret to making the perfect matzo ball:

Ingredients:

• 4 large eggs, separated
• 1/4 cup schmaltz (rendered chicken fat), room temperature
• 2 tablespoons Italian parsley, minced
• 1/2 teaspoon salt
• Freshly ground pepper
• 2/3 cup unsalted matzo meal

Instructions:

1. In a medium bowl, whisk together the egg yolks, schmaltz, parsley, salt, and pepper.
2. In a separate bowl, beat the egg whites until stiff peaks form.
3. Gently fold the egg whites into the egg yolk mixture, alternating with the matzo meal, in three additions.
4. Cover and refrigerate for at least 2 hours, or overnight.
5. Bring a large pot of salted water or chicken stock to a boil.
6. Using moistened hands, form the mixture into balls, about 1 1/4 inches in diameter.
7. Drop the matzo balls into the boiling liquid and reduce heat to medium-low.
8. Simmer for about 30 minutes, turning the balls over once.
9. Drain and serve immediately with chicken soup of your choice.

Tips:

• For the fluffiest matzo balls, use schmaltz (rendered chicken fat).
• Don’t overmix the batter, as this will make the matzo balls tough.
• Let the batter chill for at least 2 hours before cooking, as this will help the matzo balls hold their shape.
• Cook the matzo balls in simmering water or chicken stock to prevent them from breaking apart.

With these tips, you’ll be able to make perfect matzo balls every time, no matter your culinary skills. So next time you’re feeling doomed by soup, remember that the secret to light and fluffy matzo balls lies in the quenelle.